Carrot Ginger Cupcakes

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Martha Stewart


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2/3 cup (2 ounces) pecan halves

6 carrots (about 7 1/2 ounces), peeled

2 large eggs, room temperature

1/4 cup buttermilk, room temperature

1 teaspoon pure vanilla extract

1 1/3 cups sugar

1 cup vegetable oil

2 teaspoons freshly grated ginger

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

Orange Ginger Frosting

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